And plus, the leaves on the ground are clearly confused because this flower tells me it’s still summer!!

Either that, or it could be about 2 hours from death. It may also be dead in this photo, I can’t be sure.

Confused seasons aside, this grilled salad makes a healthy compliment to any long weekend gathering. It’s easy to throw together and you can even get your man to pitch in while you spend “hours” on the salad dressing. Or at least, that’s what you’ll tell him while you sip a margarita with your girlfriends after spending just a few minutes on the dressing.

It will be our little secret.

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Long Weekend Grilled Salad

Light, fresh, filling, and easy to throw together for any long weekend gathering. The fresh corn lends a light sweetness to the zesty lime dressing. A generous dusting of salt and pepper before serving really makes everything come together. You can also make this the day before and let the flavours develop overnight in the fridge. Just throw it into a container and you’re good to go!

1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.

2. Meanwhile, cook your wheatberries on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.

3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, wheatberries, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.

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Simply grill the vegetables (or you could probably roast them in the oven too).

Mix together in a large bowl with beans,

Add in some cooked grains if desired. I used wheatberries.

Whisk together your salad dressing!

Easy stuff!

But don’t worry we won’t tell anyone.

Add the dressing on top and mix well!

Chug Sip margarita.

Season generously with salt (I used Herbamare) and freshly ground black pepper.

It’s basically a multivitamin in a bowl. Which is always a good thing if you plan on enjoying your share of treats and drinks this long weekend like I do…muhauha.

Early September is a strange time of year for me as well. I start dreaming about fresh cranberries coming which I think about ALL year long. It’s also my birthday today but I don’t have many plans for the long weekend, excepts perhaps make that salad, or at the least grill some corn because that sounds great!

I put a sweatshirt on this morning upon waking only to walk downstairs, drink a sip of coffee and rip it off b/c I was too hot. I hear ya.
I love that you’re not giving in quite yet to the pumpking everything, we still have 20 more days of summer! Delicious looking salad. Have a great weekend :)

Ha I love how you describe these few weeks where weather changes! It is that time when you want to put on your cute fall clothes but really it is too hot for that. Great weekend salad, enjoy your labor day!

I have a question for you Angela! A new friend of mine has her birthday next week. I want to bake her a dessert (cupcakes?), but not something that will taste “healthy”. (That taste is fine for me but I think she will need more sweetener) Do you have any recommendations from your recipes?

Perfect timing for this recipe! We are headed to my parent’s house this weekend and this will be the first time visiting them where I’m not eating meat. This is the perfect dish for me to bring along in my continued effort to show them I am still eating healthy, yummy food.

I’m weeping to the end of summer! While I love fall, it seems in the upper Midwest, that lovely fall weather doesn’t last and then we’re stuck with eons (it feels that way by February) of winter. I think this year will be the year we finally take our tropical vacation in the middle of winter!

I’m going to make my own take on this salad this weekend: quinoa, roasted corn, red pepper, black beans, cilantro, and kale in a zingy red chili/lime dressing.

And the margaritas! How could I forget? Need to get some tequila tonight…!

Looks delicious! I always get really sad when seasons end. I’m starting to get really sad that summer is basically over, but I know when fall rolls around and I can decorate for Halloween and sip hot chocolate and tea I’ll feel better.

Ahhh so depressing to think about how long I’ve been out of school!! I think I’m coming up on my ten year highschool reunion – yikes! Time flies! Anyways… This salad looks deliscious! I think I might try tonight!!!

Oh that looks delicious! Still celebrating all that summer offers but in a tiny way, totally implying that fall is coming. We just all don’t want to admit it yet. And hey – we’re off to OBX this weekend so I’m with you on no fall discussions yet!

I wish we were in that transition from summer to fall down here in AZ! It’s just plain hot so there is no confusion at the moment. We can’t wait to get out and grill in another month or two. This salad will definitely be at the top of the list! However, the margaritas are a must-have now!

Wow, I’m so glad I came across your blog (saw it mentioned on Karla’s Closet)! This salad looks so delicious and that gingerbread smoothie sounds amazing – I can’t wait to try these and more! Plus your garden is to die for — no wonder why you look so glow-y in your picture :)

Sad party: pansies (the cheerful little flower in your pic) thrive in cool weather. Fall is really on its way in southern Ontario. I refuse to accept it. *scampers away in short shorts with a glass of lemonade*

This is beautiful Ange! Love all the pops of bright colourful veggies. I have a feeling you’re just like me when it comes to school supplies – it’s SO hard for me to walk into Staples and not buy anything!!!! Have a fantastic long weekend! :)

You’re using all my fave grilled veggies for this — I think it would be really good with quinoa too! I must say that I absolutely adore the warm days/cool nights of Fall, but I hate what’s looming behind it! I’ve heard Southern Ontario’s in for an unusually warm September and I’m super happy about that!

I am just very curious about roasting some corn… I’ve never done that… Us -french canadians- we do steam or (most likely) boil our corn. I’ve never seen anyone in my entire life putting them on a bbq (and im 29). So, my question is : what does that taste like and how are we doing it (how long it has to cook on a bbq)??? I’d like to try that sometime :)

I’m really learning that this “throw stuff together just because it’s good for you even though it isn’t any particular recipe and doesn’t take a long time” kind of eating is really pretty cool. :) I used to think (one short month ago before I started blogging for weight loss) that everything I cooked had to take a long time to be called “cooked with love” or whatever.

I’m loving this new way of eating. And this recipe is at the top of that list. I’m gonna try it! Thanks!

Again with the fall talk. Stop! hehe It’s cold here in Calgary today. The bright blue sky tricks you until you get outside and realize it’s not so warm anymore. *tear*
I think you should do another photography post for us all! I swear I see some strobe lighting, maybe flash work (??) on some of these pictures. I’ve been having such a struggle with lighting lately. Would love to hear how you manage!

I actually haven’t been using anything for my photography lately…just the tripod and a window. :) I was using my reflector, but not lately (lazy!). Just changing up the windows I’ve been using occasionally. It’s amazing how the lighting differs in different rooms and times of day without doing anything else.

Really? Wow.. I need the windows in your house! I need to get another reflector. My reflector doubles as a diffuser. But when I’m using the diffuser I can’t use the reflector. Man, this photography stuff. There’s so much to learn. Thanks for reminding me that we can keep things simple and still create great shots!

haha I think we have the same 5 in 1 reflector/diffuser?? I have the same problem. Sometimes I will prop up the diffuser, set the timer (10 seconds or 2 secs depending on how much time I need) then I hold up the reflector (with nothing inside it, just the outer sheet!) on the other side. Thats only if its a reaaaly bad lighting day otherwise I don’t bother! If the walls could talk eh? ;)

yup! That’s the one. I think I’ve done the ‘quick grab the reflector sheet and stand on the other side of the food’ trick. We have a big window that I shoot at… my neighbors are always giving me a hard time. Lucky for you your walls can’t talk and you’re far enough from your neighbors!

Hi Ange,
Hope you get this!
Blacks has their long weekend special on.
50 6×8 for $5.00
different sizes are on sale.
Make sure you order in 50, 100, 150 or you pay for the odds.
Sale is on until the 6th I think.
enjoy
blacks.ca go to blog page.

WOW that salad looks to die for! And i love your wooden bowls!! So cute! We don’t really get all the rich reds of fall here but it does get cooler and I CAN’T WAIT!! No more needing the air con on every minute of the day seeing as there might actually be, shock horror, a breeze! :D Whoop!

The salad looks great. The grilled corn, mmmm, perfect! As is the dressing. I love simple, easy, no fuss oil & vinegar dressings. And more time w/ GF’s sipping margaritas and less time being spent making dressings is a huge bonus.

It all looks spectacular!

“The period between the two seasons reminds me of…well, my entire adolescence. Awkward.” <– you and me both! Clearly, you out grew that, you gorgeous thing, you! :)

Oh funny! I love the comparison between the awkward weather and adolescence. That is a great way to think about it. Love grilled corn. Really need to get out there this weekend and grab some while the getting is still good. Enjoy the weekend!

Hi Angela!
That recipe (just like the rest of them!) looks so fabulous. I actually made your oil-free rasin walnut zucchini loaf the other day, and I cannot stop eating it! My mother, aunt and cousin all have given it rave reviews! And I’m the only one that knows about the no-oil part, so it’s perf! ;) So thankyou!!

Hahahah I loved the awkwardness description of fall :) I always find myself leaving the house in a comfortable outfit and arriving at my destination SWEATING and wishing I had skipped the jeans and sweater…

Damn. I MUST make this. Your original Back On Track Wheatberry Salad not only made my fall in love with wheatberries but I make that salad at least once every other month. And since everyone else in my house refuses to eat anything healthy, I get to have leftovers for lunch and dinner for oh…4 or 5 days. I LOVE YOU for posting that recipe and this one! :) Can’t wait to try this version.

I bought the wheat berries in the bulk section of my grocery store and I am not sure how to cook them since they didn’t come in a box. Can you tell me how to cook them? I haven’t used them before. I bought exactly 1/2 cup of the wheat berries. Thank you!

Sure! All I do is add 1/2 cup of dry wheatberries (or speltberries) into a small pot and then fill it with water so that it’s at least 1-2 inches over the berries. Bring to a boil and then reduce to low-medium heat and cook until tender, for about 25-30 minutes.

Hello and greetings from Finland! I just discovered your blog and it’s absolutely amazing! I’m trying to “clean out” my life so to speak and have been experimenting with vegetarian food for years now and since my recent clean out, I have decided to go vegan! This in mind I decided to ask whether you would be interested in making a 101 for beginners, sort of a what-to-know when starting out. I would highly appreciate it! I love your blog, you just gained a reader :) Have a fun weekend!

This salad looks so beautiful and delicious! cant wait to try it. Just made your vegan chocolate cupcakes for dessert and tried peppermint extract in the buttercream frosting and tinted it green with shaved dark choc on top, yum! green food always tastes the best, but i dont need to tell you that lol! a vegan 101 for beginners sonds like a great idea.

Have you thought about signing up with VeganCuts for the Glo Bakery? It’s like the vegan version of Groupon – they feature tons of small businesses – and it would be a great way to get the word out about your bakery. I can’t wait til the Sept bars are out so I can buy some! Love your site!

Wow! Recipes always look awesome, but your’s actually are! I just made your Healthy Strawberry Oat Squares and everyone (including those who *abhor* healthy desserts) loves them! I’ll post pics on my blog soon, but I just wanted to let you know that I’m very excited to try out more of your recipes!

Just found your blog in the last few days and have loved it. Today I made the Long Weekend Grilled Salad – it was WONDERFUL!! and I made the Wheat Berry and Bean Salad for lunch for the upcoming week (also fabulous)! Thanks for sharing such great recipes and information. I’m also training for my first 1/2 marathon and enjoyed reading your post about your experiences with those as well. Again, really hooked on your blog, thanks!!

Just made this (substituted farro for wheatberries b/c I couldn’t get wheat berries at the grocery store) and it was delicious! Whole family enjoyed it… Thank you for your inspiring message and great recipes!

I really loved this recipe, and felt compelled to share. :o) When I made this dish, I opted to omit the corn and instead roast Brussels sprouts on the grill (to retain crunch factor in the dish), and oh my, was it dee-lish! I’d imagine roasted eggplant would be a fabulous addition and/or substitute as well. I placed may salad atop a small mound of tri-color brown rice, compliments of Trader Joe’s. I am transitioning into Veganism and very much appreciate your healthful, delicious and beautiful recipes. Thank you very much!

Hi Angela,
First off I have to say how impressed I am with your blog! i have been following it now for a few months after being referred to it by a friend. you have a fast growing group of readers among all of us! I also have not eaten anything for breakfast since trying overnight oats, and now all i talk about at work is my reason for getting up in the moring is breakfast!
i made this salad last night and it is outstanding. Thank you so much for providing such an amazing resource of information, and inspiration. I look forward to reading your blog everyday.
thanks again,
Lucy

Made this last night, and roasted the corn and peppers in the oven. Did zucchini on a cast iron stove top grill pan. It was still absolutely lovely. It is FANTASTIC for lunch and makes a ton, so I look forward to eating it all week! Thank you so much!

I made this yesterday! Delish! I would recommend though NOT using the cheaper green peppers. They turned this ugly green color – this may have been because the grill ran out of grass and I finished off their charring in the oven, but it was not attractive! I also added halved cherry tomatoes from our garden. This added another level of freshness. I will definitely be making this again! So glad I found your blog! Love it! xo

This looks amazing! I’m a very new vegan (8 weeks tomorrow and feeling great!) and have been very inspired by your recipes. The vegan enchiladas with cilantro avocado cream are my new favorite…but they might be replaced by this salad. Thanks for recipes that aren’t too strange for my carnivorous husband to eat. I appreciate the whole “real food” ingredients.

My girlfriend and I just made this recipe and oh my goodness it was absolutely delicious! We made a few changes, since corn isn’t in season we used a bag of frozen corn and dry chared it on the stove top. We also only used 1 tablespoon of olive oil and instead of maple syrup we used one packet of Splenda, just to keep the calorie and fat down. This recipe was amazing and I cannot wait for the summer to make it! Thanks again!

Hi Angela,
I am 3 days in to my vegan lifestyle change, and I must say your blog and recipes make me feel like I won’t be deprived. As a total “foodie” I wasn’t sure how I would cook with my new change, but I am starting to see there are many substitute dishes that look amazing! I made your long weekend salad last night and LOVED it. Also, I added grilled pineapple and used the frozen roasted corn from Trader Joes (a little cheating) – and my husband even loved it. That says a lot. I am a fan. Thank you! : )

Made this recipe this weekend and it was excellent. I left out the zucchini and subbed in cucumbers, and they were perfect. Added some kale, which I ‘massaged’ with the dressing before adding the other ingredients to amp up the greens. The roasted corn and peppers were sweet and really added something special to the salad. I amped up the dressing a bit by adding a wee bit of pureed chipotle peppers in adobo sauce to add a certain smoky kick. My kids both took it to camp for lunch today and everybody here loves this one. Thanks!

Hi! I love wheatberries (especially in salads) but I’ve never made them at home because I’m so confused by them! Recipes always just say wheatberries but when I go to a store that has them in the whole foods aisle, they have so many options…red, soft, hard, etc. What kind did you use in this recipe and how did you cook them? Thank you!